½ c sugar
1 tbsp dried lavender flowers
2 c water
¼ c lemon juice
Mix lavender, sugar, and water. Bring to a boil, stir if sugar's not dissolved, and take off heat. Let steep at least 10 minutes, or just let it sit until the water's cool. Strain it, then stir in lemon juice.
Dilute if you think it too strong, but if you're pouring it hot over ice you may want to make it stronger instead.
You may be wondering where the heck you'd get lavender flowers. I got them at the middle-Eastern store that has figured so prominently in the making of older English recipes. They have them with all the other spice shakers.
Since I like adding lavender flowers to tea already, I was curious one night how lavender lemonade would taste. (Bottled lemon juice made this a lot faster.)
|Lavender can join dates in the list of things I think look like will sprout 6 legs and crawl away.|
|Lavender tea is surprisingly brown.|
|The lemon juice just makes it cloudy.|
Like I said, I wondered how lavender lemonade would taste and decided to find out. And... it's pretty tasty. The taste is definitely unexpected, though. Lavender and lemon go surprisingly well together. The combination tastes a little like one, a little like the other, and mostly like something completely different.
If you make it for others, you'd definitely want to tell them what's in it beforehand. You'll skip everyone staring at the glass like it howled at them and asking "What's in this?". I made this for some friends and the consensus was that it's good, but it does take a little getting used to.